Chocolate Peppermint Dreidel Pops (Edit recipe)

Six mini candy canes, a low oven and a bag of white chocolate make the whole batch. At 175°F the peppermint softens just enough to press together at the seams, which is how a candy cane stops being a candy cane and becomes an outline you can fill. Melted white chocolate goes in the middle, a lollipop stick is anchored with a dab of it, and dye-free blue chocolate draws the Hebrew letters once everything has set. Fifteen minutes is the entire oven window, and the low temperature is the point. Pliable and melted are about a minute apart.